NOTE: Can use a package of Asian-style medley frozen vegetables instead of fresh if you choose. We like the Thai peanut sauce recipe #63210.
Steam the vegetables just until done. Do not overcook.
Divide the rice, vegetables and remaining ingredients between the tortillas.
Roll up burrito style and serve hot. Yield is estimated!
mins.
For the Thai dipping sauce, blend or process the
For the Thai Dipping Sauce, blend or process all ingredients until almost smooth. Season to taste with additional fish sauce, sugar or lime juice, as required.
Rub oil on salmon; season. Heat a large skillet on high heat. Cook salmon, skin-side down, for 5 mins, or until skin is crisp, pressing down with a spatula to prevent curling. Turn salmon; cook for 1 min, or until cooked to desired doneness.
Combine cucumbers, radishes and cilantro leaves in a medium bowl.
Serve salmon with cucumber salad and dipping sauce.
In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.
Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with Quick Thai Dipping Sauce, below, or peanut sauce.
To make the Quick Thai Dipping Sauce, combine all ingredients in a small bowl.
reeze.
Combine peach jam, Thai chili sauce, and cilantro to make
mall fingerbowls of the Thai Dipping Sauce.
Thai Dipping Sauce: (makes 3/4
Remove from the pan.
Brown Sauce.
In the same heavy
ix, parsley, pepper and chili sauce.
Add 1 slightly beaten
ith flour and brown in butter.
To make brown sauce, melt the
edium-high heat. Add the Thai red curry paste. Stir-fry
lender, combine cilantro, chili sauce, oyster sauce, soy sauce, garlic and sugar. Spread
br>Meanwhile, for the dipping sauce, blend or process all ingredients
Set out condiments: chile-vinegar sauce recipe#425009, 1/2 cucumber - sliced,
For the Pad Thai Chili Sauce:
Combine all ingredients and
inutes.
Add the sugar, Thai fish sauce, parsley, garlic and pepper
aute the garlic until golden brown, then stir 2 tablespoons of
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
For the Sauce: Mix the soy sauce, Ketjap Manis, Thai fish sauce, Mirin and rice
ime juice, fresh cilantro, brown sugar, Thai fish sauce, chili paste and garlic
Preheat oven to 425 degrees F (220 degrees C). Place crust on baking sheet.
Spread Thai chile sauce over crust; top with chicken, baby corn, bamboo shoots, red bell pepper, and mozzarella cheese. Brush exposed pizza dough with egg yolk.
Bake in preheated oven until cheese is bubbly and crust is shiny golden brown, about 15 minutes. Remove from oven and top with bean sprouts, cilantro, and green onions.